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Quality of Banana Puree During Storage: a Comparison of High Pressure Processing and Thermal Pasteurization Methods

Crossref DOI link: https://doi.org/10.1007/s11947-015-1635-4

Published Online: 2015-11-03

Published Print: 2016-03

Update policy: https://doi.org/10.1007/springer_crossmark_policy

Authors

Xu, Zhenzhen

Wang, Yongtao

Ren, Pengyan

Ni, Yuanying

Liao, Xiaojun
Funding

Funding for this research was provided by:

National Science & Technology Support Plan of the Chinese Ministry of Science and Technology (No. 2011BAD39B00)

project“Recommend International Advanced Agricultural Science and Technology Plan” of the “948” project of China (No. 2011-G20 (4))
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